Making beer using bread

[PompeyHomebrew]

I be had two attempts at making beer using bread. The idea come from a TV show using waste bread to cut down on food waste. My progress so far is written up here. Is anyone ales doing similar??

http://pompeyhomebrew.blogspot.co.uk/

 

[Revvy]

Here's some of the info I've posted over the years on this....

You need to read you some brewing history......

Besides the afore mentioned Kvass, bigwhitt might be referring to the ancient Mesopotamian/sumerian brewing techniques of using a bread baked specifically for making BEER. The bread was called Bappir.



The Beer was chronicled in the Story of Gilgamesh and the Hymn to Ninkasi who is is the ancient Sumerian matron goddess of BEER.

Anchor brewing a looooong time ago brewed a version of this beer. And the Maltose Falcon's Homebrew club posted their adventured with brewing a bappir based beer here. (With the recipe. Sadly the photo essay link that shows what Bappir looks like and the brew session is broken.)

http://archive.maltosefalcons.com/recipes/20051002.php

Here is a downloadable MS Word article and recipe for another version of it http://www.google.com/url?sa=t&sour...sg=AFQjCNGHRX-RzNMG7wHQCMH1hbf16sm8PQ&cad=rja

Theres also the Beer from King Mida's Tomb, that Dogfish Head Replicated, "Mida's Touch" you're interested in the history, here's some articles on the original discovery and the deconstructing of the ingredients and reproducing the funeral feast.

http://www.penn.museum/sites/Midas/intro.shtml

http://findarticles.com/p/articles/mi_m3469/is_45_53/ai_94673455

A couple years back I cooked all the dishes in the original last meal and served Midas Touch, it was pretty interesting.

Hope this helps!!!

Michael Tonsmeir's done some stuff, including Kvass with pumpernickle.

This is a topic I'm really interested in right now, since I just restarted my sourdough starter, so I'm looking at brewing a rye beer with sourdough starter, as well as baking sourdough with rye beer, and doing something like you're talking about and baking a bread and using it in a beer.

Can't wait to read what you posted.

 

[Revvy]

Man I wonder if using some of that amazing looking krauzen could be used to start a sourdough type bread with.... that looked incredible. Another level of my experimentation perhaps.

 

[dlovin]

There is an episode of that's odd lets drink it with Sam Calagione of dogfish and Mario Batali where they brew a take off on prison wine with bread and tomatoes and citrus fruit .. http://youtu.be/jtebEPLzsKk

 

[PompeyHomebrew]

Thanks revvy
Looks like the the bappir Brewers had the stuck mash problem I had. I got the, soak over night idea, from reading up on kavss. And I think it has worked. With a little tweaking I think this is the way to go. I'm going to make bread as an ingredient as my project as it looks like not many are doing it. I'm going to use waste bread as, although I'm not a "green warrior", I think the idea of using food waste is a pretty cool idea.

 

[PompeyHomebrew]

Dlovin
Cool video. Show what can be done with a bit of imagination.

 

[Revvy]

Thanks revvy
Looks like the the bappir Brewers had the stuck mash problem I had. I got the, soak over night idea, from reading up on kavss. And I think it has worked. With a little tweaking I think this is the way to go. I'm going to make bread as an ingredient as my project as it looks like not many are doing it. I'm going to use waste bread as, although I'm not a "green warrior", I think the idea of using food waste is a pretty cool idea.

I'm not either, but lately I've been experimenting in cooking with things I may have thrown out. I was watching one of Heston Blumenthal's cooking science shows and he talked about how much flavor is in potato skins, so I've wanted to experiment with them, in fact I vac sealed them and froze them until I can come up with something.

Also, I love asparagus and felt bad breaking off the woody half and tossing them away, especially since sometimes if I've feeling all cheffy I'll take a peeler to the part I'm cooking anyway. So I've been saving those as well.

One day I decided to peel the woody outer bit off, and I ended up making the most intensely flavorful asparagus soup with them. Plus saving bones and carcasses from chickens for stock, it is surprising how much flavor is in things we discard.

Here's the video Dlovin mentioned, I watched the whole series a couple weeks ago...I forgot they used bread in it.

[ame]https://www.youtube.com/watch?v=jtebEPLzsKk[/ame]

 

[tal32123]

I was making kvass, and have decided to make it a little more alcoholic. I made it using the following recipe:

Slightly burn 3 pieces of toast, add to boiled water, and 1.5 handfulls of raisins.

Wait 8 hours

add active dry yeast, .5 cups regular sugar, .5 cups brown sugar. Mix everything. Put in new bottle and use baloon as airlock. It has been in airlock since yesterday.

I am hoping this will turn out more like a beer than the .5% - 2% alcohol that I read most kvass is usually. I'm kind of surprised that the baloon isn't filled up a little more. I was wondering if any of you have experience with kvass and knew how long should I keep it in this stage? How and how long should I bottle it?